Zucchini Latkes

By á-48530

Rachel Tepper Associate Food EditorDecember 12, 2014
Yahoo foods


Every week, we’re spotlighting a different food blogger who’s shaking up the blogosphere with tempting recipes and knockout photography. Today, Jamie Geller of Joy of Kosher puts a veggie-forward spin on the classic Hanukkah latke. Be forewarned: There are no potatoes here!

Joy of Kosher's Zucchini Latke Recipe

Photo: Joy of Kosher

Zucchini Latkes
Serves 8

My zucchini latkes call for the consistency of shredded zucchini (either on the side of your box grater or in your food processor). These lovely latkes have no potatoes, but they do have a little matzah meal to help hold them together. Perfect with the usual suspects like applesauce and/ or sour cream, but you can also dress ‘em up with a quick and easy tzatziki—a Greek yogurt-based sauce.

On Hanukkah, I like to fry fresh latkes daily. But you can always prep ahead and rewarm them in a single layer on a baking pan in the oven (don’t overcrowd your pan when frying or your latkes will be soggy and don’t stack ‘em when re warming or your latkes will be soggy—and if you couldn’t tell the goal here is crispy not soggy latkes, got it?).

Ingredients

• 2 large zucchini (about 1 lb.), shredded
• 1 small onion, shredded
• 2 large eggs, beaten
• 1 cup matzo meal
• 1 tsp. kosher salt
• canola oil for frying
• 1 cup plain Greek yogurt
• 2 Tbsp. chopped dill
• 1/4 cup diced cucumber
• 2 Tbsp. lemon juice
• 1/2 tsp. kosher salt

Preparation

Step 1

In a large bowl, combine zucchini, onions, eggs, matzo meal and salt and stir to combine. Heat ¼-inch oil in a large sauté pan over medium high heat. Drop scant ¼ cups of batter on to pan and lightly press down to flatten. Fry for about 4 to 6 minutes per side or until nicely browned. Remove and drain on paper towels. Continue with remaining batter.

In a small bowl, combine yogurt, dill, cucumber, lemon juice and salt and stir. Serve tzatziki alongside latkes.